If you’re craving a flavorful appetizer that’s easy to whip up and packed with Mediterranean vibes, these Feta Stuffed Peppers are your new go-to. Combining creamy feta cheese with tangy Greek yogurt, fresh dill, and garlic, all tucked into sweet roasted red peppers, this recipe is simplicity and taste rolled into one. Perfect as a snack, lunch, or part of a mezze spread.
Don’t miss our creamy whipped feta with marinated beets if you’re into feta-based dishes.
Ingredients You’ll Need
For the Peppers:
- 5 medium red Romano peppers (or sweet red bell peppers)
- ½ tablespoon olive oil
For the Filling:
- 2 cups crumbled feta cheese
- 6 tablespoons Greek yogurt
- 3 tablespoons olive oil
- ¼ cup fresh dill, chopped
- 2 cloves garlic, grated
For the Dressing:
- 3 tablespoons olive oil
- 1 clove garlic, grated
- 1 tablespoon lemon juice
- ¼ teaspoon salt (optional)
Step-by-Step Instructions
Step 1: Prep the Peppers
Preheat your oven to 420°F (220°C). Line a baking pan with parchment paper. Make a slit on each pepper and brush their skin with olive oil. Bake for 5 minutes until they soften slightly. Let them cool for 10 minutes. Use a spoon to remove the seeds and discard any juice that collected inside.
Step 2: Make the Creamy Filling
In a mixing bowl, combine crumbled feta, Greek yogurt, olive oil, chopped dill, and grated garlic. Mix until smooth. No need to salt—it’s already salty thanks to feta.
Looking for inspiration? Try this spinach-stuffed pie for another veggie-filled meal.
Step 3: Stuff and Bake Again
Fill each pepper generously with the feta mixture. Return them to the oven for another 10 minutes until the filling is slightly golden.
Step 4: Prepare the Dressing
Whisk together olive oil, grated garlic, lemon juice, and a pinch of salt. Once the peppers are done, drizzle this dressing over them.
Discover great ideas like this grated beet carrot salad that pairs beautifully with these peppers.
Variations You Can Try
- Use Bell Peppers: Larger, more filling, and just as tasty.
- Mini Peppers: Perfect for parties and easy to serve.
- Cheese Swaps: Try ricotta or mozzarella for a different texture.
- Herb Twists: Sub dill with mint, parsley, or basil.
- Spicy Kick: Add chili flakes or chopped jalapeños to the mix.
Don’t miss our sweet and spicy baked cauliflower if you enjoy heat with your veggies.
What to Serve With Feta Stuffed Peppers
- Bread: Serve with flatbread or crusty slices to scoop up that creamy filling.
- Salads: A simple cucumber-tomato mix or arugula salad works wonders.
- Proteins: Grill up some chicken or lamb skewers to make it a meal.
- Grains: White rice or pistachio cardamom rose loaf adds a creative side.
Storage Tips
Let the peppers cool before storing them in an airtight container in the fridge. They stay fresh for up to 3 days. Reheat in the microwave or a pan with olive oil. Freezing is not recommended as it affects the texture.
Nutrition Breakdown (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 366 |
| Protein | 12g |
| Fat | 32g |
| Carbs | 11g |
| Fiber | 3g |
| Sodium | 814mg |
| Vitamin C | 156mg |
| Calcium | 333mg |
Final Thoughts
These baked Feta Stuffed Peppers are rich, refreshing, and totally crave-worthy. Whether you’re making them for a quick lunch or adding them to a Mediterranean feast, they’re always a hit. The best part? You can easily tweak the filling or peppers based on what you’ve got in the kitchen.
Check out our lemon poppy seed pudding cake for a light, tangy dessert to follow this savory delight.